Blender Buckwheat Pancakes w/ Cherry Compote
| 11 | 20 | 525 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
Gluten-free, easy as hell, fluffy delicious pancakes. These are weekday pancakes they're so easy. Make a big batch and reheat in the toaster for an easy snack.
Ingredients
| 1 cup | Rolled oats- Gluten Free (blend to form a flour) |
| 1 cup | Buckwheat flour |
| 2 large | Egg (organic) |
| 2 tsp | Baking powder, gluten-free |
| 1/4 tsp | Sea Salt (or 1/2 tsp kosher salt) |
| 2 tbsp | Maple syrup, pure |
| 1/4 cup | Extra virgin olive oil |
| 1 1/4 cup | Oat Milk, Minor Figures Dairy (or any alt milk) |
| 1/4 tsp | Cinnamon (or fresh ground nutmeg) |
| 1 medium | Banana (s) (very ripe) |
| 1/4 cup frozen | Frozen red cherry sour, unsweetened (organic) |
Instructions
1. Place cherries and water in a small saucepan on medium heat and cook until tender. Mash with potato masher to incorporate. If it looks too runny, let it continue bubbling until it has reduced. Set aside.
2. For the batter, add the oats to a dry blender and blend first. Then add all the rest of the ingredients and blend until smooth.
3. Add a knob of butter to a non-stick pan on medium heat. Pour batter into pan to form 3-4” pancakes. Cook slowly until bubbles start to form on the top and the bottom browns nicely.
4. Work in batches, adding butter for every new batch.
5. Keep the cooked waffles warm in a 200F oven until ready to serve.
6. Top with cherry compote and pure maple syrup.
Nutrition Facts
Per Portion
Calories
525
Calories from fat
199
Calories from saturated fat
49
Total Fat
22.1 g
Saturated Fat
5.4 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.1 g
Monounsaturated Fat
11.9 g
Cholesterol
108 mg
Sodium
188 mg
Potassium
745 mg
Total Carbohydrate
73 g
Dietary Fiber
8.1 g
Sugars
17.4 g
Protein
12.5 g
Dietary servings
Per Portion
| Fruit | 0.4 |
| Grain | 2.4 |
| Meat Alternative | 0.3 |
| Milk Alternative | 0.4 |
Energy sources
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